改善方便米饭品质的研究

Study on Improving Quality of Instant Rice

方便米饭作为一种方便食品自问世以来,一直存在两方面的问题,一是复水时间太长;二是感官质量与传统米饭相差甚远,因此,尽管该产品已问世几十年,仍然没有像方便面那样得到推广。本研究旨在通过采用新工艺、加入添加剂等方法改进以上两问题,为方便米的工业化生产与推广提供理论和实践依据。

The instant rice appeared as a kind of instant food , but the questions of two aspects havd existed: Firstly, the rehydration time is too long; Secondly,its sensory was different from traditional rice.although this product had already come out for decades, it doesn't popularize like the instant noodles. This research is aimed at improving the quality through adopting new process, join additive, etc. It will offer the theory and practice basis for industrialization and popularization of the instant rice.